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Saucy Chicken with Spring Vegetables

If you have followed us for a while, you may have surmised that we have ‘a thing’ for crème fraîche! Here it is especially worthy of our passion, a perfect partner to fresh tarragon. Lovely and seasonal, the entire supper comes together in under 30 minutes. Any type of veg you fancy can be used — just mind to keep all the pieces relatively the same size so they will cook evenly!

Saucy Chicken with Spring Vegetables

4 boneless, skinless chicken breast, seasoned well
1 tbs. olive oil
8 oz. baby new potatoes, sliced
1 zucchini, sliced
6-8 florettes broccoli
1 leek, rinsed and sliced
8 fl. oz. chicken stock
1/3 cup frozen peas, defrosted
1/3 cup frozen baby lima beans, defrosted
3 tbs. crème fraîche
handful of fresh tarragon leaves, roughly chopped

Heat the oil in a large skillet over medium heat and add the seasoned chicken. Brown on both sides, about 10 minutes in total. Throw in the potatoes, zucchini, broccoli, and leeks. Add the chicken stock, cover and simmer for 15 minutes, or until the veg are just tender and the chicken cooked through. Add the peas and beans, leave the lid off and increase the heat so that the sauce thickens a bit, 3-5 minutes. Stir in the crème fraîche and tarragon. Check seasoning and serve.

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